Yield: 8-10
‘The trouble with eating Italian food is that five or six days later you are hungry again’.
Easter isn’t Easter in Puglia without Scallion Pie. The traditional pie is unleavened, with a dough made of white wine and olive oil, like Taralli. I made the traditional version during quarantine, and you can see the video on You Tube. https://www.youtube.com/watch?v=wVXT5WvAVBk
This version is easier as you use premade puff pastry. It makes for a lovely flaky crust. It is like an empanada or as my father-in-law noted a panzerotti. If you swap in mozzarella and tomato passata instead of the scallion mixture, that is what you will make.
I made them for my father-in-law, and I have never seen him eat anything so quickly, so I guess that means ‘bravo’. Little nibbled on the panzerotti version but doesn’t like puff pastry, so Mr. B got his plate full.
Ingredients
- 4 bunches of scallions
- 1/3 cup dry white wine
- 1 cup chopped black olives.
- ½ tsp. salt
- 2 sheets of puff pastry, defrosted.
- 1 egg plus 1 tsp. water, whisked.
Method
- Prepare the scallions by cleaning them, washing them, and cutting into 1.5-inch pieces.
- In a large pot add 3 tbsp. EVOO, add the scallions, salt, olives, and wine and cook for 10-15 minutes until wilted.
- Place in a bowl and leave to cool.
- With a little flour, roll out the puff pastry to c. 5mm.
- Use a cookie cutter to make as many rounds as possible.
- Add a tbsp. of the cooled scallion mixture to the middle, fold over and use a fork to press down the edges. Use the fork to make some holes.
- Brush the pastry with the egg mixture
- Prepare all the pastries.
- Gather the extra pastry, knead, roll it out and make a few more.
- Place in the fridge to firm if you have time.
- When ready to bake, place in a preheated oven at 425F for 20-25 minutes or until golden brown.
